Minestrone Soup in Jar (Printable View)

Colorful vegetable and pasta soup layered in jars. Add water and heat for a quick, nourishing meal anytime.

# What You Need:

→ Base Layer

01 - 1/3 cup small pasta (ditalini, elbow macaroni, or mini shells)

→ Dried Beans & Legumes

02 - 2 tablespoons dried red lentils
03 - 2 tablespoons canned cannellini beans, drained and rinsed

→ Vegetables

04 - 1/3 cup zucchini, diced
05 - 1/3 cup carrots, diced
06 - 1/3 cup celery, diced
07 - 1/4 cup frozen green peas
08 - 1/4 cup baby spinach, chopped

→ Tomato & Flavor

09 - 2 tablespoons sun-dried tomatoes, chopped (oil-packed, drained)
10 - 1 tablespoon tomato paste

→ Seasonings

11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon garlic powder
13 - 1/4 teaspoon chili flakes (optional)
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 1 vegetable bouillon cube, crumbled

→ For Serving

17 - 2 cups boiling water per jar
18 - Grated Parmesan cheese (optional, omit for vegan)

# How To Make It:

01 - Layer the ingredients in each clean, quart-size mason jar in the following order from bottom to top: pasta, lentils, beans, carrots, celery, zucchini, peas, spinach, sun-dried tomatoes, tomato paste, seasonings, and bouillon cube. Press down gently to compact layers if needed.
02 - Seal jars tightly and store in the refrigerator for up to 4 days.
03 - When ready to eat, remove the jar from the refrigerator. Add 2 cups boiling water to cover all ingredients. Stir well or screw the lid back on and shake gently to mix.
04 - Let sit for 10-15 minutes until the pasta is cooked and vegetables are tender. Alternatively, microwave the open jar without the metal lid for 3-4 minutes, stirring halfway through.
05 - Stir again, season to taste with additional salt and pepper if desired, and top with grated Parmesan if using. Serve hot.

# Expert Tips:

01 -
  • You assemble everything once and have lunch ready for days without thinking about it again.
  • The layers look beautiful through the glass, so you actually feel excited to grab one from the fridge.
  • It tastes homemade and comforting, not like something you microwaved from a kit.
  • You can customize every jar to use up whatever vegetables are sitting in your crisper drawer.
02 -
  • If you layer the pasta anywhere but the bottom, it won't cook evenly and you'll end up with crunchy noodles.
  • Don't skip pressing down between layers or the jar won't close and you'll have vegetables spilling everywhere.
  • Use boiling water, not just hot tap water, or the pasta will stay hard and the flavors won't come together.
03 -
  • Freeze leftover tomato paste in ice cube trays so you always have a tablespoon ready without opening a whole can.
  • If your bouillon cube is salty, cut the added salt in half or skip it entirely and adjust after cooking.
  • Make a double batch and keep half in the freezer without water added, then thaw overnight in the fridge before using.
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